Prote in evolution during in vitro gastr ic digestion of processed beef

Evolution des protéines au cours de la digestion gastrique in vitro de viandes transformées

Mylène Delosière (1) , Laurent Aubry (1) , Claude de Oliveira Ferreira (1) , Thierry Sayd (1) , Fabrice H.F. Pierre (2) , Océane Martin (3) , Valérie Scislowski (4) , Véronique Santé-Lhoutellier (1)

1 QuaPA - Qualité des Produits Animaux
2 ToxAlim-PPCA - Prévention et promotion de la cancérogénèse par les aliments
3 ToxAlim - ToxAlim
4 ADIV - Association pour le Développement de l'Industrie de la Viande

High temperature cooking of meat favor s the formation of proteins aggregates, which are not recognized by digestive enzymes . This could decrease digestibility of meat proteins. Beef marination consist in an addition of antioxidants in the muscle, which are able to limit oxidation reactions and potentially aggregation during cooking. T he objective of this study is to follow protein evolution , indirectly aggregation, during in vitro gastric digestion o f cooked/ marinated beef . During gastric digestion, cooking effect was predominant on marinating. Proteins from raw beef were degradated by pepsin, whereas proteins from well - cooked beef were less accessible in our in vitro conditions.

Mots clés: agrégation

Domaines: Ingénierie des aliments; Génie des procédés; Sciences du Vivant [q-bio]

Mylène Delosière, Laurent Aubry, Claude de Oliveira Ferreira, Thierry Sayd, Fabrice H.F. Pierre, et al.. Evolution des protéines au cours de la digestion gastrique in vitro de viandes transformées. 16. Journées Sciences du Muscle et Technologies des Viandes, Nov 2016, Paris, France. ADIV, Viandes et Produits Carnés, 2016, 16èmes Journées Sciences du Muscle et Technologies des Viandes. ⟨hal-02740789⟩